This sticky ginger classic is perfect served alone with a cup of tea or slathered in custard for a comforting Winter pud
Serves 9 people
Method
- Pre-heat the oven to 160 degrees and line a medium square baking tin with baking paper.
- Place the syrup, treacle, butter, sugar and salt into a saucepan. Melt over a low heat, stirring occasionally.
- Place the dry ingredients in a mixing bowl, add the melted ingredients, and mix well with a whisk.
- Combine the milk and eggs in a small jug or bowl and then add to the cake mixture, mixing well.
- Bake at 160 degrees for approx. 45 minutes, or until a skewer inserted into the middle comes out clean.
Ingredients
Prep: 20 mins
Cook: 45 mins approx.
85g golden syrup
85g treacle
85g butter
85g dark brown sugar
¼ tsp salt
170g self-raising
1.5 tsp mixed spice
1.5 tsp ground ginger
¾ tsp bicarbonate of soda
2 medium eggs
170ml milk
